18 Delicious Fancy Pasta Recipes Gourmet

Welcome to a world where pasta isn’t just a meal—it’s a masterpiece! Whether you’re craving the comfort of creamy Alfredo or the bold flavors of a gourmet carbonara, our roundup of 18 Delicious Fancy Pasta Recipes is your ticket to transforming simple ingredients into extraordinary dishes. Perfect for impressing guests or treating yourself, these recipes promise to elevate your pasta game. Ready to get cooking? Let’s dive in!

Truffle Mushroom Fettuccine Alfredo

Got a craving for something creamy and luxurious? This truffle mushroom fettuccine alfredo is your answer. It’s rich, comforting, and surprisingly simple to whip up.

Ingredients

• Fettuccine – 8 oz
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Mushrooms – 1 cup, sliced
• Truffle oil – 1 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add sliced mushrooms to the skillet and cook until they’re golden and tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
5. Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the skillet with the cream sauce.
6. Turn off the heat. Stir in truffle oil, parmesan cheese, salt, and black pepper. Tip: If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
7. Toss everything together until the pasta is evenly coated with the sauce.

Unbelievably creamy with a hint of earthy truffle, this dish is a showstopper. Serve it with a sprinkle of extra parmesan and a side of crusty bread for dipping into that luscious sauce.

Lobster and Crab Linguine with Garlic Butter Sauce

Feeling fancy but don’t want to spend all night in the kitchen? This lobster and crab linguine with garlic butter sauce is your answer. It’s luxurious, easy to whip up, and packed with flavors that’ll make you feel like you’re dining by the ocean.

Ingredients

• Linguine – 8 oz
• Lobster meat – 1 cup, chopped
• Crab meat – 1 cup
• Butter – ½ cup
• Garlic – 4 cloves, minced
• Lemon juice – 2 tbsp
• Parsley – ¼ cup, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
5. Stir in the chopped lobster and crab meat, cooking for 2-3 minutes until heated through.
6. Drain the linguine, reserving ½ cup of pasta water.
7. Add the drained linguine to the skillet with the seafood and garlic butter sauce.
8. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
9. Finish with lemon juice, parsley, salt, and black pepper, tossing to combine.

Out of this world, the dish boasts a perfect balance of rich butter, bright lemon, and sweet seafood. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up every last drop of that garlicky sauce.

Sun-Dried Tomato and Spinach Pesto Penne

Feeling like you need a quick, flavorful pasta dish that feels a bit fancy but is actually super easy? You’re in the right place. This sun-dried tomato and spinach pesto penne is your answer.

Ingredients

• Penne pasta – 12 oz
• Sun-dried tomatoes – ½ cup
• Fresh spinach – 2 cups
• Garlic – 2 cloves
• Pine nuts – ¼ cup
• Olive oil – ¼ cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the penne pasta to the boiling water and cook according to package instructions until al dente, about 11 minutes.
3. While the pasta cooks, combine sun-dried tomatoes, spinach, garlic, pine nuts, olive oil, Parmesan, salt, and pepper in a food processor. Tip: Toast the pine nuts lightly for a deeper flavor.
4. Process the ingredients until smooth, scraping down the sides as needed. Tip: If the pesto is too thick, add a tablespoon of pasta water to loosen it.
5. Drain the pasta, reserving ½ cup of the pasta water.
6. Return the pasta to the pot and mix in the pesto, adding reserved pasta water as needed to coat the pasta evenly.
7. Serve immediately, garnished with extra Parmesan if desired.

Every bite of this dish is a burst of vibrant flavors, with the creamy pesto clinging perfectly to the penne. Try serving it with a sprinkle of red pepper flakes for a little heat or alongside grilled chicken for a protein boost.

Wild Mushroom and Sage Ravioli with Brown Butter

Venturing into the world of homemade pasta? This wild mushroom and sage ravioli with brown butter is a game-changer. It’s rich, earthy, and surprisingly simple to make.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Wild mushrooms – 1 cup, chopped
• Fresh sage – 2 tbsp, chopped
• Butter – ½ cup
• Salt – ½ tsp

Instructions

1. Mix flour and salt on a clean surface. Make a well in the center.
2. Crack eggs into the well. Gradually incorporate flour into eggs until a dough forms. Tip: If dough is sticky, add a bit more flour.
3. Knead dough for 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
4. Sauté mushrooms and sage in 1 tbsp butter over medium heat for 5 minutes. Set aside to cool.
5. Roll dough into thin sheets using a pasta machine or rolling pin. Tip: Keep sheets covered to prevent drying.
6. Place small mounds of mushroom filling on one sheet, spacing 2 inches apart.
7. Cover with another sheet. Press around filling to seal. Cut into individual ravioli.
8. Boil ravioli in salted water for 3-4 minutes until they float. Tip: Don’t overcrowd the pot.
9. Melt remaining butter in a pan over medium heat. Cook until golden brown, about 3 minutes.
10. Toss cooked ravioli in brown butter. Serve immediately.

Lusciously tender pasta pockets give way to a savory mushroom filling, all coated in nutty brown butter. Try topping with grated Parmesan and a sprinkle of fresh sage for an extra flavor boost.

Seared Scallop and Asparagus Tagliatelle

Wondering what to whip up for a quick yet impressive dinner? This seared scallop and asparagus tagliatelle is your answer. It’s fancy enough for date night but easy enough for a weeknight.

Ingredients

• Tagliatelle – 8 oz
• Scallops – 6 large
• Asparagus – 1 bunch
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves
• Salt – ½ tsp
• Pepper – ¼ tsp
• Lemon – ½

Instructions

1. Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, trim the asparagus and cut into 2-inch pieces. Mince the garlic.
3. Heat olive oil in a large skillet over medium-high heat. Add the asparagus, sauté for 3 minutes until bright green but still crisp. Remove and set aside.
4. In the same skillet, melt 1 tbsp butter over high heat. Pat the scallops dry and season with salt and pepper. Sear for 2 minutes per side until golden. Remove and set aside.
5. Lower the heat to medium, add the remaining butter and garlic. Cook for 30 seconds until fragrant.
6. Drain the pasta, reserving ½ cup of pasta water. Add the pasta and asparagus to the skillet with the garlic. Toss to combine, adding pasta water as needed to loosen the sauce.
7. Divide the pasta among plates, top with scallops, and squeeze lemon over everything.

Delightfully tender scallops meet crisp asparagus and silky pasta in this dish. Serve it with a sprinkle of red pepper flakes for a spicy kick or extra lemon wedges on the side.

Roasted Butternut Squash and Ricotta Tortellini

Vibrant flavors and comforting textures come together in this dish that’s perfect for any season. You’ll love how the sweetness of the squash pairs with the creamy ricotta, all wrapped in tender pasta.

Ingredients

• Butternut squash – 1 medium
• Olive oil – 2 tbsp
• Ricotta cheese – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Tortellini pasta – 1 lb
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat your oven to 400°F. Tip: For even roasting, make sure your oven is fully preheated before adding the squash.
2. Peel and cube the butternut squash into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper.
3. Spread the squash on a baking sheet in a single layer. Roast for 25 minutes, or until fork-tender and slightly caramelized. Tip: Don’t overcrowd the pan to ensure each piece roasts evenly.
4. While the squash roasts, cook the tortellini according to package instructions. Drain and set aside.
5. In a large bowl, mix the roasted squash with ricotta cheese. Gently fold in the cooked tortellini.
6. Drizzle with the remaining 1 tbsp olive oil and sprinkle with grated Parmesan. Tip: For extra flavor, toast the Parmesan under a broiler for 1-2 minutes before serving.

Here’s the deal: the roasted squash adds a sweet, nutty depth, while the ricotta keeps it light and creamy. Try serving it with a sprinkle of chili flakes for a spicy kick or alongside a crisp green salad for contrast.

Black Truffle and Parmesan Spaghetti

Wow, you’re in for a treat with this Black Truffle and Parmesan Spaghetti. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a weeknight.

Ingredients

• Spaghetti – 8 oz
• Black truffle oil – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic – 2 cloves, minced
• Butter – 2 tbsp

Instructions

1. Bring a large pot of water to a boil. Add 1 tsp of salt.
2. Add 8 oz of spaghetti to the boiling water. Cook for 8-10 minutes or until al dente, stirring occasionally.
3. While the spaghetti cooks, heat 2 tbsp of butter in a large pan over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
4. Drain the spaghetti, reserving ½ cup of the pasta water.
5. Add the drained spaghetti to the pan with garlic. Toss to coat the spaghetti in the butter and garlic.
6. Remove the pan from heat. Drizzle 2 tbsp of black truffle oil over the spaghetti and toss to combine.
7. Add ½ cup of grated Parmesan cheese and ½ tsp of black pepper to the spaghetti. Toss until the cheese is melted and the spaghetti is evenly coated. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
8. Serve immediately, garnished with extra Parmesan cheese and a drizzle of truffle oil if desired.

Just imagine the creamy texture of the Parmesan mingling with the earthy aroma of truffle oil. It’s a dish that’s as luxurious as it is comforting. Try serving it with a side of crusty bread to soak up any remaining sauce.

Shrimp and Chorizo Farfalle in Creamy Tomato Sauce

Unbelievably easy to whip up, this dish combines the smoky kick of chorizo with succulent shrimp, all tossed in a creamy tomato sauce that clings perfectly to farfalle. You’ll love how quickly it comes together for a weeknight dinner that feels anything but ordinary.

Ingredients

• Farfalle – 8 oz
• Shrimp – 1 lb, peeled and deveined
• Chorizo – ½ cup, diced
• Heavy cream – ½ cup
• Tomato sauce – 1 cup
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add farfalle and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chorizo and cook until crispy, about 5 minutes. Tip: Render the chorizo fat slowly for maximum flavor.
3. Add shrimp and garlic to the skillet. Cook until shrimp turn pink, about 2 minutes per side. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
4. Stir in tomato sauce and heavy cream. Simmer on low heat for 5 minutes until sauce thickens slightly. Tip: Adjust the heat to prevent the cream from curdling.
5. Add cooked farfalle to the skillet. Toss to coat evenly with the sauce. Season with salt and pepper.

Just like that, you’ve got a dish where the farfalle’s ridges catch every bit of the creamy, smoky sauce. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up the extra sauce.

Artichoke and Lemon Zest Orecchiette

Now, imagine a dish that brings a little sunshine to your plate with every bite. This Artichoke and Lemon Zest Orecchiette is just that—a bright, flavorful pasta that’s as easy to make as it is delicious.

Ingredients

• Orecchiette – 1 lb
• Artichoke hearts – 1 cup, chopped
• Lemon zest – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 3 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the orecchiette to the boiling water and cook for 9 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
5. Stir in chopped artichoke hearts and cook for 3 minutes, until slightly browned. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Drain the pasta, reserving ½ cup of pasta water.
7. Add the drained orecchiette to the skillet with the artichokes.
8. Toss the pasta with the artichoke mixture, adding reserved pasta water as needed to loosen the sauce.
9. Remove from heat and stir in lemon zest, salt, and black pepper. Tip: Fresh lemon zest adds a vibrant flavor, so don’t skip it!
10. Sprinkle with grated Parmesan cheese before serving.

Bright and zesty, this pasta pairs perfectly with a crisp white wine. The orecchiette’s little cups catch all the flavorful bits, making every forkful a delight. Try serving it with a side of crusty bread to soak up any remaining sauce.

Prosciutto and Pea Pappardelle with White Wine Sauce

Feeling like you need a dish that’s both fancy and easy? This prosciutto and pea pappardelle with white wine sauce is your answer. It’s creamy, salty, and just a little bit fancy—perfect for a weeknight treat.

Ingredients

• Pappardelle pasta – 8 oz
• Prosciutto – 4 oz, thinly sliced
• Frozen peas – 1 cup
• Heavy cream – 1/2 cup
• White wine – 1/4 cup
• Parmesan cheese – 1/2 cup, grated
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the prosciutto to the skillet and cook until slightly crispy, about 3 minutes. Tip: Tear the prosciutto into bite-sized pieces as it cooks.
4. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
5. Stir in the heavy cream, frozen peas, salt, and black pepper. Cook until the peas are heated through, about 3 minutes.
6. Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated. Tip: The pasta water helps the sauce cling to the noodles.
7. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Velvety smooth with a hint of crunch from the prosciutto, this dish is a delight. Serve it with a sprinkle of extra Parmesan and a glass of the same white wine you cooked with for a full-circle moment.

Caramelized Onion and Gorgonzola Gnocchi

Ready to dive into a dish that’s as comforting as it is elegant? This caramelized onion and gorgonzola gnocchi combines sweet, slow-cooked onions with the bold punch of gorgonzola, all hugging those pillowy gnocchi. It’s a match made in heaven.

Ingredients

• Gnocchi – 1 lb
• Onions – 2 large, thinly sliced
• Gorgonzola cheese – ½ cup, crumbled
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil and 1 tbsp butter in a large skillet over medium-low heat. Tip: Low and slow is key for perfectly caramelized onions.
2. Add the sliced onions and salt. Cook, stirring occasionally, for 25-30 minutes until deep golden brown. Tip: If onions start to stick, add a splash of water to deglaze the pan.
3. Meanwhile, cook gnocchi according to package instructions. Drain and set aside.
4. Once onions are caramelized, add the remaining 1 tbsp butter and gnocchi to the skillet. Toss gently to combine.
5. Sprinkle gorgonzola over the top. Cover the skillet for 1-2 minutes to let the cheese melt slightly. Tip: For a crispier top, broil for 1-2 minutes instead of covering.

Now, the gnocchi are creamy with a slight bite, the onions sweet and jammy, and the gorgonzola adds a tangy depth. Try serving it with a sprinkle of fresh thyme or a drizzle of balsamic glaze for an extra flavor boost.

Smoked Salmon and Dill Capellini

Got a hankering for something light yet satisfying? This smoked salmon and dill capellini is your go-to for a quick, elegant meal that feels fancy without the fuss.

Ingredients

• Capellini pasta – 8 oz
• Smoked salmon – 4 oz, thinly sliced
• Fresh dill – 2 tbsp, chopped
• Lemon – 1, zested and juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water flavors the pasta from the inside out.
2. Add the capellini to the boiling water and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together olive oil, lemon zest, lemon juice, salt, and black pepper in a large bowl.
4. Drain the pasta, reserving ¼ cup of pasta water. Tip: The starchy water helps to emulsify the sauce.
5. Add the hot pasta to the bowl with the lemon mixture, tossing to coat. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Gently fold in the smoked salmon and chopped dill until evenly distributed.

Every bite of this dish offers a perfect balance of smoky salmon, bright lemon, and fresh dill. Serve it with a sprinkle of extra dill on top for a pop of color and flavor, or alongside a crisp green salad for a complete meal.

Roasted Garlic and Kale Pappardelle

Wondering what to whip up for a cozy dinner that feels gourmet but is surprisingly simple? This roasted garlic and kale pappardelle is your answer. It’s hearty, flavorful, and comes together in no time.

Ingredients

• Pappardelle pasta – 8 oz
• Kale – 2 cups, chopped
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat your oven to 400°F.
2. Toss the minced garlic with 1 tbsp of olive oil and spread on a baking sheet. Roast for 10 minutes, or until golden. Tip: Keep an eye on it to prevent burning.
3. While the garlic roasts, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Tip: Reserve ½ cup of pasta water before draining.
4. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the kale and sauté for 3 minutes, until slightly wilted.
5. Add the roasted garlic to the skillet with the kale, stirring to combine.
6. Drain the pasta and add it to the skillet, tossing with the kale and garlic. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Season with salt and black pepper, then sprinkle with grated Parmesan cheese before serving. Tip: For extra flavor, toast the Parmesan under a broiler for 1-2 minutes.

Kale adds a nice crunch against the soft, wide ribbons of pappardelle, while the roasted garlic brings a deep, caramelized flavor. Serve it with a side of crusty bread to soak up any remaining sauce.

Bacon and Egg Tagliatelle with Pecorino

Now, imagine starting your day with a dish that combines the comfort of bacon and eggs with the elegance of pasta. This Bacon and Egg Tagliatelle with Pecorino is just that—a luxurious yet easy-to-make meal that feels special any time of day.

Ingredients

• Tagliatelle – 8 oz
• Bacon – 4 slices
• Eggs – 2
• Pecorino cheese – ½ cup, grated
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the bacon and cook until crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
3. In the same skillet, reduce the heat to low. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3 minutes. Tip: Covering the skillet helps the whites cook faster without flipping.
4. Drain the pasta and return it to the pot. Add the chopped bacon, grated Pecorino, and black pepper. Toss to combine, adding reserved pasta water a tablespoon at a time if needed to create a creamy sauce. Tip: The heat from the pasta will melt the cheese beautifully.
5. Divide the pasta between two bowls. Top each with a fried egg and an extra sprinkle of Pecorino.

The creamy Pecorino clings to each strand of tagliatelle, while the crispy bacon adds a salty crunch. Break the yolk over the pasta for a rich, velvety sauce that ties everything together. Serve with a simple green salad to round out the meal.

Saffron Infused Seafood Linguine

So, you’re looking to whip up something that feels a bit fancy but is surprisingly simple to make? This saffron infused seafood linguine is your ticket to a deliciously impressive meal without the fuss.

Ingredients

• Linguine – 8 oz
• Shrimp – ½ lb
• Scallops – ½ lb
• Saffron threads – ½ tsp
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• White wine – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp and scallops to the pan. Cook for 2-3 minutes on each side until they’re just opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Sprinkle saffron threads over the seafood, then pour in white wine. Simmer for 2 minutes to let the flavors meld. Tip: The wine should reduce slightly, thickening the sauce.
5. Drain the linguine and add it directly to the pan with the seafood. Toss everything together with salt and pepper to combine.

Every bite of this dish offers a perfect harmony of tender seafood and aromatic saffron. Serve it with a sprinkle of fresh parsley for a pop of color and freshness.

Porcini Mushroom and Thyme Fettuccine

Now, imagine coming home to a dish that’s both comforting and a bit fancy, without any fuss. This porcini mushroom and thyme fettuccine is just that—a creamy, earthy pasta that feels special but is surprisingly simple to whip up.

Ingredients

• Fettuccine – 8 oz
• Porcini mushrooms – 1 cup, dried
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Thyme – 1 tbsp, fresh
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Soak the porcini mushrooms in 2 cups of warm water for 20 minutes until soft. Drain and chop, reserving the liquid.
2. Cook the fettuccine in boiling salted water for 8-10 minutes until al dente. Drain, reserving ½ cup of pasta water.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add the chopped mushrooms and thyme to the skillet. Cook for 5 minutes, stirring occasionally.
5. Pour in the heavy cream and ¼ cup of the reserved mushroom liquid. Simmer for 3 minutes until slightly thickened.
6. Add the cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
7. Season with salt and black pepper. Serve immediately.

Absolutely, the creamy sauce clings beautifully to each strand of pasta, with the mushrooms adding a deep, umami richness. Try topping with a sprinkle of grated Parmesan or a drizzle of truffle oil for an extra layer of flavor.

Grilled Chicken and Pesto Trofie

Wondering what to whip up for dinner that’s both satisfying and a breeze to make? This Grilled Chicken and Pesto Trofie is your answer, combining juicy chicken with the fresh, herby punch of pesto over perfectly twirled trofie pasta.

Ingredients

• Chicken breasts – 2
• Trofie pasta – 8 oz
• Basil pesto – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Season the chicken breasts with ½ tsp salt and ¼ tsp black pepper on both sides.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken cooks, bring a large pot of salted water to a boil. Add 1 tsp salt.
5. Cook the trofie pasta according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Reserve ½ cup of pasta water before draining.
6. Drain the pasta and return it to the pot. Toss with the pesto and 2 tbsp olive oil, adding reserved pasta water as needed to loosen the sauce.
7. Slice the grilled chicken thinly against the grain.
8. Serve the pesto trofie topped with sliced grilled chicken. Tip: Garnish with extra pesto and a sprinkle of black pepper for an extra flavor boost.

Enjoy the tender, herbaceous flavors of this dish, with the trofie’s unique shape holding onto every bit of pesto. It’s a dish that’s as fun to eat as it is to make, perfect for a weeknight dinner that feels a bit special.

Eggplant and Ricotta Salata Casarecce

Ready to dive into a dish that’s as fun to say as it is to eat? This eggplant and ricotta salata casarecce is a game-changer for weeknight dinners, combining creamy, salty, and hearty in every bite.

Ingredients

• Eggplant – 1 large, diced
• Ricotta salata – ½ cup, crumbled
• Casarecce pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced eggplant with 1 tbsp olive oil and ¼ tsp salt on a baking sheet. Roast for 20 minutes, stirring halfway, until golden and tender. Tip: Don’t overcrowd the pan to ensure even roasting.
3. While the eggplant roasts, bring a large pot of salted water to a boil. Cook the casarecce according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Add the roasted eggplant and cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat and stir in the crumbled ricotta salata. Tip: The residual heat will gently melt the cheese, creating a creamy texture.

Kick back and enjoy the contrast of the creamy ricotta salata with the smoky eggplant and al dente pasta. For an extra touch, drizzle with a bit more olive oil and a sprinkle of red pepper flakes before serving.

Conclusion

Gourmet pasta dishes don’t have to be intimidating, and our roundup of 18 Delicious Fancy Pasta Recipes proves just that! Whether you’re looking to impress at your next dinner party or simply treat yourself to a luxurious meal at home, there’s something here for every pasta lover. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

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